Authentic Jordanian Mansaf with Jameed
Mansaf is the most famous and cherished dish in Jordanian cuisine and is considered the national dish of Jordan. Known for its rich flavor and unique preparation, Mansaf is deeply connected to Jordanian traditions and is often served at family gatherings, celebrations, and special occasions.
What is Mansaf?
Mansaf consists of tender lamb cooked in a traditional jameed (dried fermented yogurt) sauce, served over shrak bread and rice, then garnished with nuts. The dish originated from Jordanian Bedouin traditions and has evolved over time into the beloved meal known today.
📋 Ingredients (Serves 6–8)
For the Lamb
• 1.5–2 kg lamb, bone-in (preferably local lamb)
• 400–500 g hard Karaki jameed (or ready-made liquid jameed)
• 4 cups short-grain rice
• 4–6 pieces shrak bread (for serving)
• 4 tablespoons traditional ghee
• 1 teaspoon turmeric (or safflower)
• Cardamom pods and bay leaves (for boiling)
• Fried almonds and pine nuts, for garnish
• Chopped parsley, for garnish
👩🍳 Step 1: Prepare the Jameed
1️⃣ Break the hard jameed into small pieces and place them in a deep bowl.
2️⃣ Cover with boiling water and leave to soak overnight (or at least 6 hours) until completely softened.
3️⃣ Blend the soaked jameed together with its soaking liquid until smooth and creamy.
4️⃣ Strain through a fine sieve into a cooking pot to remove any lumps or solid particles.
👩🍳 Step 2: Cook the Lamb
1️⃣ Wash the lamb thoroughly and place it in a pot covered with water.
2️⃣ Bring to a boil for 15 minutes, then discard the water and rinse both the lamb and the pot.
3️⃣ Return the lamb to the pot and add fresh water, cardamom pods, bay leaves, and one whole onion.
4️⃣ As it boils, skim off any foam that rises to the surface.
5️⃣ Cover and simmer on very low heat for 2–3 hours until the meat is extremely tender and easily falls off the bone.
6️⃣ Reserve some of the lamb broth for cooking the rice and thinning the jameed sauce.
👩🍳 Step 3: Cook the Lamb in Jameed Sauce
1️⃣ Place the strained jameed in a pot over medium heat.
2️⃣ Stir continuously using a wooden spoon or whisk until the jameed reaches a strong boil. This prevents the sauce from separating.
3️⃣ Add 2–3 cups of hot lamb broth to achieve a thick soup-like consistency.
4️⃣ Transfer the cooked lamb into the boiling jameed sauce.
5️⃣ Simmer gently for 15–20 minutes so the lamb absorbs the rich jameed flavor.
👩🍳 Step 4: Cook the Rice
1️⃣ Wash the rice and soak it for 30 minutes, then drain.
2️⃣ Heat 2 tablespoons of ghee in a pot.
3️⃣ Add the rice, salt, and turmeric, stirring until every grain is coated.
4️⃣ Add hot lamb broth (or water) using a ratio of 1½ cups liquid per cup of rice.
5️⃣ Bring to a boil, then reduce heat, cover, and cook until the rice is tender.
👩🍳 Step 5: Assemble the Mansaf
1️⃣ Arrange the shrak bread on a large serving platter.
2️⃣ Pour some hot jameed sauce over the bread until softened.
3️⃣ Spread the cooked rice evenly over the bread.
4️⃣ Arrange the lamb pieces on top of the rice.
5️⃣ Garnish with fried almonds, pine nuts, and chopped parsley.
6️⃣ Spoon additional hot jameed sauce over the lamb to give it its signature white coating and shine.
7️⃣ Serve immediately with extra hot jameed sauce on the side.
✨ Enjoy this iconic Jordanian feast with family and friends for an authentic taste of Jordanian hospitality!
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